1 pc king crab, male with fat quartered
1 tbsp Korean chili powder
1 tsp Ngo-Hiong (Five-Spice Powder)
2 pc egg whites
1/2 cup flour
2 tbsp ginger crushed
1 tbsp white pepper
1 tbsp sea salt
2 tbsp rice wine
1 pack steamed bun


1 tbsp ginger, sliced
1/2 cup sliced leeks
3/4 cup sweet chili sauce
1/4 cup Chicken or Mixed Stocks
1 tsp white pepper


  1. Marinate crab with chili powder, rice wine, ginger and ngo-hiong for few minutes.  Dip in egg whites and dredge in flour lightly.  Deep fry.
  2. For the sauce:  Melt Magnolia butter in a sauté pan, add ginger, leeks and white pepper.  Add sweet chili sauce and stock when boiling. Pour over to glazed crab. 

Optional: Serve with Steamed White Buns.

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